Salmon Nicoise Salad
The Nicoise Salad is a classic, French composed salad. It's delicious, but it's not the healthiest. It's a bit short in healthy fats and full of tuna and potatoes. Here's a version that tastes delicious and is even healthier than the original.
Servings: 4 people
Ingredients
Green Beans
- 2 pounds green beans stems removed
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic minced
Radishes
- 2 pounds radishes halved, stems and leaves removed
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic minced
Dressing
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice from one lemon
- 1 Tablespoon whole grain mustard
- 2 cloves garlic minced
Salmon Nicoise Salad
- 1 handful spinach
- 2 5-ounce cans wild-caught salmon
- 1 pound green beans cooked
- 1 pound radishes cooked
- 1 cup grape tomatoes
- 1/4 cup kalamata olives
- 1 avocado sliced
- 2 Tablespoons capers
- sea salt to taste
- black pepper to taste
Instructions
Green Beans
- Put the green beans, oil, and garlic into a pan. Cover with a lid and cook on medium for about 15 minutes until the beans start to soften. Store in the fridge for up to a week.
Radishes
- Put the radishes, oil, and garlic into a pan. Cook on medium for 5-10 minutes until the radishes are soft and starting to brown. Store in the fridge for up to a week.
Dressing
- Put all the dressing ingredients into a bowl. Whisk together until you create a smooth emulsion.
Salmon Nicoise Salad
- Lay the spinach on a plate in a thin layer.
- Neatly arrange the salmon, beans, radishes, tomatoes, olives, and avocado on top of the spinach.
- Break the anchovies into pieces and scatter on top of the rest of the ingredients. Then sprinkle the capers on top.
- Drizzle the dressing over the salad. Top with sea salt and fresh black pepper to taste.